Soupy Thai red curry rice noodles

Delicious and easy vegetarian soupy Thai red curry rice noodle recipe with peanut flavour. A quick and easy one pot meal ready in less than 20 minutes.

Its getting a bit colder here in Delhi and I can officially ask you to imagine a cold winter night and a warm bowl of soupy Thai red curry rice noodles in a cute sweater and all other cosy things... In easy words, here is why you should try this recipe for soupy Thai red curry rice noodles:

• it is a one pot recipe
• ready in less than 20 minutes
• super flavourful (hello peanut butter)
• it is vegetarian AND HEALTHY!
• warm & cosy

This simple recipe for soupy Thai red curry rice noodles is delicious, quick, easy and has my two favourite ingredients: rice noodles & mushrooms (and sooooo many shiitake mushrooms) Read more about my love for shiitake mushrooms here in this recipe for creamy mushroom toast. I love how you get that meaty texture without actually adding any meat - which also makes this recipe vegan by the way.

How to make soupy Thai red curry rice noodles?

• saute your veggies (all of your favourite ones)
• add Thai curry paste, coconut milk, vegetable stock
• add rice noodles
• peanut butter
• cover & let cook
• very very important: sprinkle some sesame seeds + spring onion (because all good things are garnished with this :D)

Watch video tutorial for this recipe on our Instagram stories: click here.

(Keep scrolling for recipe card for soupy Thai red curry rice noodles)

Some more Asian recipes from the blog that you might like:

• chicken gyozas
• pan fried noodles with chilli garlic vegetables
• crispy orange chicken
• Asian noodle salad with peanut butter dressing
• cream cheese wontons
• summer spring rolls with peanut butter dipping sauce

Soupy Thai red curry rice noodles

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 people 1x
• Category: Main Course

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Description

Delicious and easy vegetarian soupy Thai red curry rice noodle recipe with peanut flavour. A quick and easy one pot meal ready in less than 20 minutes.

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Ingredients

Scale 1x2x3x

• 125 grams Rice Noodles (or Rice Sticks)
• 2 tbsp Thai red curry paste
• 5 tbsp Water (for paste)
• 2 1/2 cups Water (for Stock)
• 1 tbsp Vegetable Stock Powder (or 1 stock cube)
• 1 cup Coconut Milk
• 1 tbsp Sugar
• 100 grams Shiitake Mushrooms ((see recipe notes))
• 80 grams Button Mushrooms (sliced)
• 75 grams Bok Choy (chopped)
• 1 1/2 tbsp Peanut Butter
• 3 tbsp Oil
• Sesame Seeds (for garnish)
• Spring Onion ((chopped) for garnish)

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Instructions

1. Heat oil in a pot and add mushrooms and bok choy. Cook for 2 to 3 minutes on medium flame until the mushrooms are light brown in color.
2. In a small bowl mix red Thai curry paste and add 5 tbsp water to it. Add this paste to the pot and cook for a couple of minutes.
3. Add remaining water, coconut milk, stock cube, peanut butter, sugar and rice noodles. Cover and let cook for 10 - 12 minutes until the noodles are soft and cooked fully.
4. Transfer to serving bowls and sprinkle some chopped spring onions and sesame seeds. Serve hot.

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Notes

The shiitake mushrooms are measured after being soaked in hot water for 20 minutes. The measurement before soaking was 30 grams and they become thrice their size post soaking.

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